Chocolate Swirl Meringue

Name: Chocolate Swirl Meringue
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 24
Ingredients: 2 fresh protein (Gr. M); 100 g Sugar; 7-10 Tbsp Salt; 1 TEASPOON Lemon juice; 75 g Nut nougat cream; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 24

2 fresh protein (Gr. M)
100 g Sugar
7-10 Tbsp Salt
1 TEASPOON Lemon juice
75 g Nut nougat cream
baking paper

Directions

1
For the meringue base, preheat the oven (electric oven: 100 °C/circulating air: 75 °C/gas: see manufacturer). Line a baking tray with baking paper. Beat the egg white until stiff, gradually adding sugar and 1 pinch of salt.
2
Continue beating until the sugar has dissolved and the mixture is shiny. Finally stir in lemon juice.
3
Warm the nut nougat cream slightly and stir it briefly into the egg whites, so that brown streaks form. Use a teaspoon to place about 24 piles on the tray.
4
Leave to dry in a hot oven for about 2 hours. Take out and let cool down.